There is an amazing local cookbook in Virginia called Tidewater on the Half Shell. It is rare that I enjoy every recipe I try from a single cookbook, but that has been the case with this treasure. Every Thanksgiving my mother makes their Sherried Sweet Potatoes which are simply to die for. My husband grew up his entire live believing that he hated sweet potatoes, and then…my mother converted him. He is now a believer in the power of a the sweet potato, or perhaps he is simply a believer in the power of some Sherry! Either way, these sweet potatoes seem to please even the self-proclaimed squash haters. I pass it onto you with love.
Sherried Sweet Potatoes Serves 6-8
6-8 sweet potatoes, baked
*Peel and slice baked sweet potatoes; place in one layer in a 13×9 greased baking dish. Preheat oven to 350*.
6T melted butter
1 C brown sugar
1/3 C Sherry
1/2 C raisins (We use 1/4 C currents and 1/4 C golden raisins)
1/2 C chopped walnuts
Combine sauce ingredients except raisins and nuts in order given. Cook over medium heat until sauce thickens. Add raisins and nuts. Cool slightly and pour over sweet potatoes. Bake at 350* for 20 minutes.
Don’t count on there being any leftovers with this recipe! If you give it a try for Thanksgiving or Christmas, be sure to let me know what you thought (even if you didn’t like it…although I can’t imagine!). Blessings.